Puneri Mastani

Ingredients:

  • 1 cup mango puree
  • 1/2 cup ice cubes
  • 3 cups curd
  • 3 tablespoons sugar
  • 1 cup California walnut milk
  • 1/2 cup mango ice-cream
  • 4 tablespoons strawberry crush
  • 4 tablespoons fresh mango diced

Preparation:

  1. In a blender, churn together mango puree, California walnut milk, sugar, ice cubes, curd and mango ice-cream till it is smooth. Reserve till further use.
  2. Take a few tall glasses and add a tablespoon each of strawberry crush at the base.
  3. Top with the chilled smoothie.
  4. Finally top with fresh diced mangoes.
  5. Serve chilled.

How to make California walnut milk at home?
Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!


Falooda

Ingredients:

  • 1 tablespoon sabja/tukmaria seeds
  • 1/4 cup water
  • 1 cup falooda sev, cooked or soaked (depending on the variety used)
  • 4 tablespoons rose syrup
  • 2 cups California walnut milk
  • 3 tablespoons California walnuts, chopped roughly
  • 2 tablespoons candied fruits
  • 1 cup ice cubes

Optional inclusions:

  • 1/2 cup strawberry jelly
  • 2 scoops vanilla ice cream

Preparation:

  1.  Soak the sabja seeds in 1/4 cup water till they swell up.
  2. In a glass, add rose syrup, followed by soaked sabja seeds and falooda sev.
  3. Top with ice cubes, California walnut milk, candied fruits and walnuts.
  4. Additionally, you may also top it up with jelly and ice cream.
  5. Serve chilled.


California Walnuts Chilled Sol Kadhi

Ingredients:

  • 5 pieces dried kokum petals
  • 1 cup California walnut milk
  • Salt to taste
  • 1 clove garlic
  • 1 green chilly

Preparation:

  1. Soak dried kokum in 1/4 cup of hot water for minutes.
  2. Run all the ingredients in a blender jar with some ice cubes.
  3. Strain and serve chilled.


Aam Akhrot Poda

Ingredients:

  • 3 raw mangoes, medium sized
  • 1/4 cup fresh mint
  • 1/2 teaspoon roasted cumin powder
  • 1 cup California walnut milk
  • 1 cup sugar
  • 2 teaspoons black salt
  • 4 cups chilled water

Preparation:

  1. Wash and dry the raw mangoes.
  2. Roast the mangoes over direct heat for about 10 minutes till charred on the outside.
  3. Cool them off. Peel the skin and use your hands to separate the pulp and the stone.
  4. Take the pulp in a blender and add sugar, black salt, walnut milk, roasted cumin powder, mint.
  5. Blend to make a smooth paste.
  6.  Add chilled water and blend again for a minute.
  7. Refrigerate for about 2 hours.
  8. Pour in glasses and serve chilled.


Berry Walnut Lassi

Ingredients:

  • 1 cup curd
  • 1/4 cup sugar
  • 3 tablespoons blueberries
  • 1/4 cup California walnut milk
  • 2-3 tablespoons California walnuts, chopped roughly

Preparation:

  1. In a blender pour all the ingredients, except crushed walnuts.
  2. Blend till smooth and frothy.
  3. Transfer into a glass and garnish with chopped California walnuts before serving.


Vegetable juice with walnuts and rice

Ingredients:

  • 60 g walnuts
  • 80 g brown rice (already cooked)
  • 800 ml water
  • Pinch of cinnamon or vanilla

Preparation:

  1. Blend together all the ingredients and filter them in a fine strainer. It can be kept between 5 days and a week, in a refrigerated glass bottle.


Toasted California Walnut, Tuna And Pink Grapefruit Poke

Ingredients

  • 130 g cucumber
  • 1/ 2 teaspoon salt
  • 150 g sushi rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • Juice and zest of 2 limes
  • 2 tablespoons mayonnaise
  • 1/ 2 teaspoon wasabi paste
  • 250 g fresh tuna, cut into bite sized chunks
  • 1/2 avocado, cubed
  • 80 g California walnuts, toasted
  • 1 green chilli, finely sliced and deseeded
  • 1 pink grapefruit, peeled and segmented
  • A handful of Asian micro herbs, or rocket leaves

Preparations

  1. Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with 1/2 teaspoon salt to draw out the water.
  2. Wash the rice in a sieve under cold running water until the water runs clear. Cook over a high heat until tender, and remove the rice from the pan.
  3. Meanwhile, whisk together the rice vinegar, mirin, sesame oil, soy sauce, caster sugar, lime juice and zest.
  4. In a separate bowl, mix together the mayonnaise and wasabi.
  5. Spoon the rice onto two plates. Top with the tuna, cucumber, avocado, toasted California walnuts, green chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to each plate to serve.


Carrot Banana And California Walnut Smoothie

Ingredients

  • 80 g oat flakes
  • 40 g protein powder
  • 3 frozen bananas (circa 300g)
  • 6 small carrots
  • 400 g natural yoghurt
  • 2 teaspoon cinnamon
  • 240 ml water

For topping

  • Chopped California walnuts
  • Cinnamon

Preparations

  1. Put all ingredients in the blender. Start first with bananas, carrots and the natural yoghurt. Add oat flakes, protein powder, cinnamon and water.
  2. Mix the ingredients well until there are no more lumps in the smoothie.
  3. Put the smoothie in glasses and garnish them with California walnuts and cinnamon.


Chicken, Avocado And California Walnut Rice Paper Wrappers

Ingredients

For the wraps

  • 6 rice paper wrappers
  • 1 cooked chicken breast, sliced
  • 60 g toasted California walnuts, roughly chopped
  • 1 avocado, peeled and sliced
  • Small bunch of Thai basil
  • Small bunch of mint
  • A handful of micro herbs (if available)
  • Small bunch of watercress (or rocket leaves if you prefer)

For the dipping sauce

  • 2 tablespoon tahini
  • Juice of 1 lime
  • 2 teaspoon soy sauce
  • A pinch of sugar
  • 2 cm piece of ginger, finely grated

Preparations

  1. Whisk together the tahini, lime juice, soy sauce, ginger and sugar. Loosen the mixture with a splash of water to create the perfect dipping consistency.
  2. Take a large mixing bowl and fill with warm water. Gather together the remaining ingredients so they are all to hand.
  3. Soak a rice paper wrapper in the warm water for about 20 seconds and place on a damp, clean tea towel.
  4. Put a little chicken, avocado, watercress and a sprinkle of the herbs in the middle of the wrapper, then sprinkle with some of the California walnuts. Fold in the edges of the wrapper over the filling and roll up the opposite edges to seal. Continue this process with the remaining ingredients.
  5. Serve with the dipping sauce and remaining chopped California walnuts on the side to dip as you go.


Beet Ravioli Stuffed With Blue Cheese And California Walnuts

Ingredients

  • 1 medium beet
  • 1 tablespoon of lemon juice
  • 1 tablespoon of extra virgin olive oil
  • Pinch of salt

Filling

  • 150 g of blue cheese
  • 100 g of California Walnuts
  • Basil

Preparations

  1. Peel the beet and cut into slim slices using a mandolin slicer. The slices must have flexibility, but they should not be broken.
  2. Put the best slices in a bowl and add the bowl lemon juice, extra virgin olive oil and salt, mix them up with hands until all the slices are soaked. Let them macerate for 30 minutes and drain them.
  3. Fill in the beet slices with blue cheese and chopped California walnuts. Put approximately one California walnut in each one.
  4.  Serve it accompanied by basil and extra virgin olive oil.